Smoked Shrimp with Poblano Tomatillo Sauce
Elevate your seafood game with this Smoked Shrimp with Poblano Tomatillo Sauce recipe, a smoky, zesty dish that’s bursting with bold flavor! Perfectly seasoned shrimp are gently smoked to juicy perfection, then served atop a velvety, fire-roasted poblano and tomatillo sauce with a hint of lime and cilantro. Roasting the vegetables under the broiler brings out their natural sweetness and adds a delightful char, while optional jalapeño lends a customizable kick. Ready in under an hour, this vibrant dish combines the smoky goodness of the grill with the bright, tangy flavors of the sauce, making it an unforgettable meal for weeknights or entertaining. Ideal for seafood lovers, this recipe is sure to impress with its unique combination of textures and flavors.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 poblano peppers
- 6 tomatillos, husked and rinsed
- 1 jalapeño pepper (optional, for spiciness)
- 1 white onion, quartered
- 3 garlic cloves, peeled
- 0.25 cup cilantro, chopped
- 2 tablespoons lime juice
- 0.5 teaspoon smoked paprika (optional, for garnish)
Instructions
Preheat your smoker or grill to 225°F, setting it up for indirect heat.
In a large bowl, toss the shrimp with olive oil, paprika, garlic powder, salt, and black pepper. Set aside to marinate while you prepare the sauce ingredients.
Place the poblano peppers, tomatillos, optional jalapeño (if using), quartered white onion, and garlic cloves on a baking sheet. Drizzle lightly with olive oil and roast under a broiler on high heat for 8-10 minutes, turning as needed, until the vegetables are blistered and slightly charred.
Remove the roasted vegetables from the oven and allow them to cool slightly. Peel the skin off the poblano peppers and remove the seeds and stems. Add the roasted vegetables to a blender or food processor.
Blend the roasted vegetables until smooth. Add cilantro and lime juice, blending again to combine. Season the sauce with salt and pepper to taste. Set aside.
Place the seasoned shrimp directly on the smoker or grill grates. Smoke for 20-25 minutes until the shrimp turn opaque and are cooked through, but still juicy.
To serve, spoon the poblano tomatillo sauce onto a plate and top with smoked shrimp. Sprinkle with a pinch of smoked paprika for garnish, if desired. Serve immediately with lime wedges on the side.
Nutrition Facts
Calories |
259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 623 mg | 27% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 5.2 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 947 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
